Categories: Meats 
      Yield: 6 servings 
  
  2 1/2 lb Chuck or rump (Elk or Deer)         1    Clove garlic 
      1 tb Margarine or butter                 4    Medium potatoes 
      2 c  Tomato juice                        6    Carrots 
      1 tb Salt                            
  
  Brown meat slowly in margarine or butter.  When well browned add tomato 
  juice, salt and garlic.  Cover lightly and simmer until tender, about 3 1/2 
  hours.  Add potatoes and carrots about 45 minutes before meat is done. 
   
  Source: Agriculture Extension Service The University of Tennessee Institute 
  of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)